Hi, everyone! I'm Lisa from the blog Parsley, Sage and Sweet. Are you ready to get really DARING? Well, I've got the challenge for you, and although it may seem daunting, it really isn't because once you do it once, you'll want to do it again and again, and you'll get better and better at it. It's also a rewarding skill that you'll have in your culinary arsenal forever. We're going to debone a whole chicken, stuff it, tie it, then roast it to create a Chicken Ballotine also known as a Ballotine of Chicken also known as a Poule en Saucisse. You may have also heard of a Chicken Galantine, The difference between a Chicken Ballotine and a Chicken Galantine is the cooking and serving method. Galantine is a deboned, stuffed chicken that is tied, rolled in a cloth, simmered in stock or braised, then served cold . It's commonly stuffed with forcemeat. If you'd prefer to poach your chicken, by all means, go right ahead, but I'm only providing the recipe for Chicken Ballotine, which is tied and roasted. However, I have linked a Chicken Galantine recipe at the end of this post.
So, exactly what is a Ballotine? The definition of Ballotine, according to Larousse Gastronomique is ; Meat, fowl, game or fish which is boned, stuffed and rolled into a bundle.
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